Author Notes
A low-calorie, filling recipe that's quite versatile. Switch out the peppers, switch out the proteins, add rice, serve on tortillas... you name it, you can do it with this dish. —mtlabor
Ingredients
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1 tablespoon
ground coriander
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1 teaspoon
cumin
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3-4
chicken breasts, sliced
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2 tablespoons
olive oil, divided
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1
red bell pepper, cut into strips
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1
yellow bell pepper, cut into strips
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1
poblano pepper, deseeded and cut into strips
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1
onion, sliced thinly
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juice from 1 lime
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salt and pepper to taste
Directions
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Mix the coriander and cumin in a small bowl. Sprinkle the chicken slices with half of the mixture and set the other half aside. Sprinkle the chicken with salt and pepper also.
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Heat 1 tablespoon of the olive oil in a large skillet under medium high heat. Add all 3 peppers and onions. Cook until the vegetables are tender, about 7-8 minutes. Season with salt and pepper. Transfer mixture to medium bowl and set aside.
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Heat the remaining tablespoon of oil in the same skillet and add chicken. Cover and let cook through, about 7 minutes per side.
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When chicken is white throughout, push to 1 side of skillet and add pepper mixture back into skillet. Season the peppers with the remaining coriander/cumin mixture and lime juice. Heat everything through, about 2-3 more minutes. You can either mix everything together or serve peppers alongside chicken separately.
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